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Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests!
While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel! We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!
Stuffed Bell Peppers are easy to make and everyone loves them! We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.
When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.
How to make Stuffed Peppers
My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!
- Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
- While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
- Fill peppers with pasta sauce, meat and rice mixture.
- Top with cheese and bake until bubbly!
I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in my Mexican Stuffed Peppers).
Do You Have to Pre-cook the Peppers Before Stuffing Them? No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.
How Long to Cook Stuffed Peppers
Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.
What to serve with Stuffed Peppers?
- Caesar Salad
- Cheesy Garlic Breadsticks
- Fresh Tomato Salad – Fresh & easy!
- Garlic toast
- Easy Kale Salad with Fresh Lemon Dressing
Can you freeze Stuffed Peppers?
Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.
Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!
Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.
- 6 bell peppers
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage
- 1 small onion diced
- 2 cloves garlic
- 1 can small diced tomatoes 14 1/2 oz
- 1/2 cup white rice uncooked
- 1 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 2 1/2 cups marinara sauce divided
- 1/2 cup cheddar cheese shredded
Preheat oven to 350°F.
Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.
Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.
If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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